“A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!” - by hezb
Ingredients
Adjust Servings
Original recipe yields 1 - 8 inch cake
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
- Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Amount Per Serving (9 total)
- Calories
- 203 cal
- 10%
- Fat
- 6.4 g
- 10%
- Carbs
- 35.4 g
- 11%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"Because buckwheat is a very strong flavor, it needs strong spices. The flavor of this cake grows on you; at first I didn't care for it, but then I couldn't resist it! I ran out of cornstarch, so mad..." See moree up the difference with flour, and it turned out fine! Thanks for the recipe!"
sakemp
"I didn't exactly have all the ingredients for this recipe, but even with substitution of maple syrup for molasses, 1/2 cup of whole cornflour+baking powder, five spice in place of all spice, and the a..." See moredditon of orange peel this recipe was forgiving enough to work even with the changes"
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